Thursday, November 11, 2010

A Classic Revamped...French Green Bean Casserole

If you are a baby boomer, you grew up eating this. However, you grew up eating the recipe that has Campbell's condensed cream of mushroom soup and regular green beans. Well, I have news for you, this ain't it. This is my remodeled, upgraded, stylized 2010 version of the old classic; since to suggest, in this blog, that one open a can of condensed mushroom soup would be tantamount to heresy. So read on, you will be comforted and thrilled to find out that the more things change, the more they almost stay the same.

It is interesting to see how some recipes come about. I was looking for orange juice, of all things, when I passed an aisle at the grocery store dedicated to holiday cooking and baking and there, among the nuts and marshmallows, were the cans of French's fried onions. Who would have thought! Convinced that I had a can of cream of mushroom soup in my well stocked pantry, I started salivating and planning to make this long forgotten classic for dinner. Sure enough, when I got home no can of mushroom soup, but some leftover fresh mushrooms from heaven know what in the refrigerator. Mmmm...

For many years, this casserole was a favorite Thanksgiving side dish. You might want to revive it!

Place a heavy skillet over medium high heat. When pan is hot, add mushrooms and butter. Sprinkle lightly with salt. Saute mushrooms on high until browned. Lower heat and add the flour. Mix well for 1 minute. Add the cream and a little milk, add white pepper and stir until it thickens. You may need to add more milk if sauce is too thick even though you want a consistency similar to that of condensed cream soup.

Add beans, and soy sauce. Mix until combined.

Pour green bean mixture into a 1-1/2 quart casserole dish. Add fried onions to cover. Bake uncovered for 30 minutes or until bubbly and the onions are browned and crispy.